Boozy Blueberry Lemon Cupcakes

These Boozy Homemade Lemon Cupcakes are stuffed with a tangy blueberry filling and topped with a limoncello frosting. They're so tangy and bright, you'll want to serve these all summer long.

Boozy Blueberry Lemon Cupcakes - homemade blueberry filling, lemon cupcakes with a punch of limoncello, and limoncello frosting all in the perfect little package.


 

So I made some boozy blueberry lemon cupcakes with a limoncello frosting for you today. This will help get you through the week. If you need a little more help, add a drizzle of limoncello directly onto the cupcake before frosting it. I promise, it will only make these cupcakes a little more amazing.

I've been in the mood for loads of lemon desserts. I think it's because I've been making some and photographing them for Lori from RecipeGirl. So, basically it's her fault.

That's completely okay, right? I mean who doesn't love lemon desserts? Especially paired with with blueberries!!

brownie mix cookies
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Boozy Blueberry Lemon Cupcakes - homemade blueberry filling, lemon cupcakes with a punch of limoncello, and limoncello frosting all in the perfect little package.

If you're into raspberry rather than blueberry, I've got you with these raspberry lemonade cupcakes. 😉

Boozy Blueberry Lemon Cupcakes - homemade blueberry filling, lemon cupcakes with a punch of limoncello, and limoncello frosting all in the perfect little package.
Keywords: Boozy, Blueberry

Boozy Blueberry Lemon Cupcakes

5 from 2 votes
Prep Time 4 hours
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 21 cupcakes
Calories 330 kcal

Ingredients
  

Blueberry Filling

  • ¾ cup granulated sugar
  • 3 T. cornstarch
  • cup lemon juice 2 small lemons
  • 1 cup fresh blueberries

Cake

  • ½ cup butter room temperature
  • 1 ½ cups granulated sugar
  • 3 T. vegetable oil
  • 4 large eggs room temperature
  • cup milk
  • 2 T. limoncello
  • 2 tsp. lemon extract
  • ½ T. lemon zest 1 lemon
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 2 cups cake flour

Limoncello Frosting

  • 1 cup butter room temperature
  • 3 T. fresh lemon juice
  • 2 T. limoncello
  • 3 cups powdered sugar
  • yellow gel paste color
  • 21 fresh blueberries
  • lemon zest curls

Instructions

Blueberry Filling

  • In a medium saucepan, add in the sugar and cornstarch. Whisk to incorporate the cornstarch into the sugar. This will help prevent lumps when heating.
  • Whisk in the lemon juice and the fresh blueberries. Mash the blueberries in the saucepan once the heat softens them a bit.
  • Bring to a boil over medium heat and let boil for 4 minutes until thick. Be sure to stir constantly. The filling will become clear rather than cloudy and blue/purple.
  • Place in a bowl and cover. Chill in the fridge.

Cake

  • Preheat oven to 350 degrees. Place cupcake papers in the cupcake pan.
  • In a mixing bowl, add in the butter, sugar and oil. Mix until light and fluffy. This will take about 2 minutes.
  • Add in the room temperature eggs one at a time and mix until combined. Once they are mixed in, turn the hand mixer to high and beat for another 3 minutes until the mixture becomes thick and very pale. This is crucial otherwise the cake will fall.
  • Measure out the milk, limoncello, lemon extract and zest. Set aside.
  • Measure out the cake flour, baking powder and baking soda.
  • Add a third of the flour mixture into the egg mixture. Beat just until combined.
  • Add half of the milk and beat until just combined.
  • Repeat adding another third of the flour then the rest of the milk. Finish with the last bit of flour.
  • Scoop out the batter and place in the cupcake liners. Only fill about ⅔ full.
  • Place in the oven and bake for 17 minutes or until done. Place a toothpick in the center of the cupcakes and if it comes out clean or with moist crumbs it's done. If there's still batter, give it another minute or two.
  • Remove from the oven and let cool.
  • Once completely cooled, cut out holes in the center of the cupcakes. Only go about three-quarter of the way down the cupcake for the holes.
  • Place the chilled blueberry filling in each of the cupcakes. Keep the filling flush with the cupcakes and not peaking out of the top.
  • If you want to get real boozy, add a ½ teaspoon to 1 teaspoon of limoncello to the top of the cupcake. Don't oversaturate it, otherwise you'll have a soggy cupcake.

Limoncello Frosting

  • In a large mixing bowl, add in the butter. Mix until the butter is creamy.
  • Add in the lemon juice, limoncello, and powdered sugar. Mix on low until the powdered sugar is almost completely incorporated.
  • Turn mixer on high and beat for about 1 to 2 minutes until light and fluffy.
  • Place a 1M piping tip into a disposable piping bag. Line one crease of the piping back with the yellow gel food color.
  • Fill bag with the frosting. Pipe nice tall swirls on each cupcake.
  • Garnish with a lemon zest curl and fresh blueberry.
  • Serve!

Nutrition

Calories: 330kcalCarbohydrates: 48gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 75mgSodium: 166mgPotassium: 85mgSugar: 38gVitamin A: 470IUVitamin C: 1.6mgCalcium: 36mgIron: 0.3mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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7 Comments

  1. 1 + 1/2 cup granulated sugar I would replace with a tablespoon of honey. In general, the recipe is good. Thanks for sharing!5 stars

  2. These look like perfection! I love that there's a nice amount of blueberry filling, and you had me at limoncello. Beautiful! Pinning.

    1. Thanks Andrea! I can't stand getting excited for some filling and finding out there's only a teaspoon in there. Nothing to worry about with these guys! lol

  3. I love lemon desserts! And boozy cupcakes, plus with blueberries...yes please! These look absolutely scrumptious!

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